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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This recipe was submitted by a request for an Icebox Coleslaw. It is from Quick Cooking magazine. I have not yet tried this recipe, but it sure does sound delicious. Ingredients:
1 large cabbage, shredded |
3 medium carrots, shredded |
1 medium green pepper, shredded |
1 small onion, shredded |
3/4 cup sugar |
1 cup cider vinegar |
3/4 cup vegetable oil |
3 teaspoons salt |
1 teaspoon ground mustard |
1 teaspoon celery seed |
Directions:
1. In a large bowl, combine cabbage, carrots, green pepper and onion.
2. Add sugar and toss to coat.
3. In a saucepan, combine vinegar, oil, salt, mustard, and celery seed.
4. Bring to a boil.
5. Pour over cabbage mixture and toss to coat.
6. Cover and refrigerate for at least 2 hours before serving.
7. Coleslaw may be frozen up to 3 months, remove from the freezer 2 hours before serving.
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